Crock Pot Chicken Fajita Soup

Savor the Simplicity: Crock Pot Chicken Fajita Soup Recipe

Embrace the ease of cooking and the richness of flavors with our Crock Pot Chicken Fajita Soup. This slow-cooked masterpiece captures the essence of traditional chicken fajitas in a soul-warming bowl of goodness. Perfect for busy days or when you want a fuss-free yet satisfying meal, this recipe is a testament to the magic of the crockpot. Join us on a journey of tantalizing aromas and bold Tex-Mex flavors as we unveil the secrets to creating this delectable Chicken Fajita Soup.

Ingredients:

For the Soup:

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 large onion, thinly sliced
  • 3 bell peppers (red, green, and yellow), thinly sliced
  • 4 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For Garnish:

  • Fresh cilantro, chopped
  • Avocado, sliced
  • Shredded cheese
  • Sour cream

Instructions:

  1. Prepare the Crock Pot: Set your crockpot to the low heat setting.
  2. Add Ingredients to Crock Pot: Place the chicken breasts at the bottom of the crockpot. Add the sliced onions, bell peppers, minced garlic, diced tomatoes, diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, dried oregano, salt, and pepper.
  3. Cook Low and Slow: Cover and cook on low for 6-8 hours or until the chicken is tender and easily shreddable.
  4. Shred the Chicken: Using two forks, shred the cooked chicken directly in the crockpot. Stir the soup well to incorporate all the flavors.
  5. Serve and Garnish: Ladle the Chicken Fajita Soup into bowls. Top with fresh cilantro, sliced avocado, shredded cheese, and a dollop of sour cream.

Cook Notes and Variations:

  • Add Corn and Black Beans: For an extra burst of flavor and texture, add a can of drained and rinsed black beans and a cup of corn kernels to the soup.
  • Spice it Up: If you like it spicier, add a pinch of cayenne pepper or a diced jalapeño to the mix.
  • Lime Zest: Finish the soup with a sprinkle of lime zest for a citrusy kick.
  • Tortilla Strips: Garnish with crispy tortilla strips for a satisfying crunch.

Keto Versions and Low-Carb Version:

Keto Version:

  • Chicken Thighs: Substitute boneless, skinless chicken thighs for chicken breasts to increase the fat content for a keto-friendly option.
  • Low-Carb Vegetables: Include low-carb vegetables like zucchini or cauliflower instead of bell peppers for a lower-carb count.
  • Cauliflower Rice: Serve the soup over cauliflower rice instead of traditional rice for a keto-friendly alternative.
  • Full-Fat Cheese and Sour Cream: Opt for full-fat cheese and sour cream to meet keto dietary requirements.

Low-Carb Version:

  • Chicken Broth Base: Replace some of the chicken broth with vegetable broth to reduce carb content.
  • Reduced Tomato: Use fewer tomatoes or opt for cherry tomatoes to decrease the carb count.
  • Greek Yogurt Topping: Substitute sour cream with Greek yogurt for a lower-carb alternative.
  • Cheese Moderation: Use cheese in moderation or choose a low-fat variety to lower the overall carb content.

In the realm of comfort food, our Crock Pot Chicken Fajita Soup reigns supreme, embodying the spirit of simplicity and the heartiness of Tex-Mex cuisine. The beauty of this recipe lies not only in its rich flavors but also in the convenience of slow cooking, allowing you to savor the anticipation as the aromas fill your kitchen. Whether you follow the classic recipe or venture into the keto and low-carb versions, this Chicken Fajita Soup is a testament to the adaptability of a well-loved dish. So, set your crockpot, let time work its magic, and revel in the joy of a steaming bowl of Chicken Fajita Soup that warms both body and soul.